Method
Step 1
Grate the skin off the lemon to create zest - using a fine grater. Then halve and juice.
Step 2
Dissolve the vegetable stock granules in the boiling water.
Step 3
Heat the butter in a pan on medium to high heat. Add the onion, bacon and garlic and sauté for about 5 minutes until the onion is soft and the bacon is browned. Add the mushrooms and cook for 5 more minutes until softened and slightly browned. Now add the cumin, cloves, cinnamon stick, chilli powder, salt and pepper and cook for about 2 minutes. Stir in the rice, lemon zest and stock, cover and cook on a gentle heat for about 15 minutes until the liquid has been absorbed. Lastly, stir through the spinach and lemon juice, cover for 2 minutes until the spinach has wilted. Serve immediately.